On 6/7/2012 4:44 PM, Jean B. wrote:
> I am gearing up to making Mexican chorizo, perhaps tomorrow, and I have
> a few questions. First, what is the best vinegar to use? I have seen
> various types used in the recipes: cider, red wine, white wine, white
> vinegar, one of those combined with rice vinegar. Most recipes seem to
> call for cider vinegar. (Oh, and some add wine.)
>
> Second, how much does it add to the flavor to combine chiles instead of
> just using ancho chiles? The most common combination seems to be ancho
> and guajillo, but I also saw some recipes that included pasilla chiles.
>
> My daughter is not fond of Mexican food, so I have not been ensconced in
> it for quite a while. I probably have forgotten most of what I ever knew.
>
> Thanks for any clues you can give me.

The first thing is to have a clear idea of what chorizos taste like. To
me, the main flavor of my favorite chorizo is vinegar and cumin, with
some garlic and black pepper. You may have a different flavor profile of
chorizos but you got's to know what you want, or you're shooting in the
dark. I don't think it matters much what kind of vinegar you use - just
my opinion. OTOH, I wouldn't use rice vinegar - that don't sound right.